Entree: Democratic Republic of the Congo – Southern Culinary Region – Moambe Chicken (Chicken stewed in a rich palm-nut and tomato sauce typical of Central African cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

3 lb (1.4 kg) whole chicken, cut into 8 pieces
2 tbsp (30 ml) vegetable oil (selected option)
1 large onion, about 6 oz (170 g), finely chopped
3 cloves (approx. 9 g) garlic, minced
1 tbsp (15 g) fresh ginger, grated
1–2 Scotch bonnet chilies, whole or chopped to taste (selected option)
1 cup (240 g) canned crushed tomatoes
1 cup (240 g) palm nut paste (moambe) (selected option) (estimated edible portion: 240 g)
1/4 cup (60 g) natural peanut butter (smooth)
2 cups (480 ml) chicken stock (selected option)
1 tsp (2 g) smoked paprika
1 tsp (2 g) ground coriander
1 tsp (1 g) dried thyme (selected option)
1 bay leaf
1 tsp (6 g) salt, or to taste (selected option)
1 tbsp (15 ml) lime juice (selected option)
1 tbsp (15 g) brown sugar, optional
2 tbsp (30 g) chopped fresh parsley for garnish (selected option)
Cooked white rice for serving (selected option)

Instructions

1. Season the chicken pieces lightly with salt; use some of the listed salt. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Working in batches, brown the chicken on all sides, about 6–8 minutes per batch. Transfer the browned pieces to a plate.
3. Reduce the heat to medium. Add the onion and cook until translucent, 6–8 minutes. Add the garlic and ginger and sauté for 1–2 minutes, until fragrant.
4. Stir in the crushed tomatoes, smoked paprika, ground coriander, dried thyme, bay leaf, and Scotch bonnet chilies. Cook for 3–4 minutes to concentrate the flavors.
5. Stir in the palm nut paste and peanut butter. Gradually pour in the chicken stock, stirring to combine, and bring the sauce to a gentle simmer while scraping up browned bits from the bottom of the pot.
6. Return the chicken to the pot, nestling the pieces into the sauce. Reduce the heat to low, partially cover, and simmer gently for 30–40 minutes, turning the chicken once halfway through, until it is cooked through and tender.
7. Uncover and simmer for 5–10 minutes more, until the sauce is glossy and thickened. Taste and adjust with the remaining salt, lime juice, and optional brown sugar.
8. Remove and discard the bay leaf and, if desired, the whole chilies. Serve the moambe chicken over hot cooked white rice and garnish with chopped parsley.